| 毛霉型豆豉中总DNA提取的比较研究 |
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| 引用本文： | 钟燕,骞宇,李希宇,陈炼红,索化夷.毛霉型豆豉中总DNA提取的比较研究[J].安徽农业科学,2014(12):3499-3501. |
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| 作者姓名： | 钟燕 骞宇 李希宇 陈炼红 索化夷 |
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| 作者单位： | 西南大学食品科学学院,重庆 400715;重庆市特色食品工程技术研究中心,重庆400715;西南大学食品科学学院,重庆 400715;重庆第二师范学院生物与化学工程系,重庆400067;西南民族大学生命科学与技术学院,重庆,400067 |
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| 基金项目： | 国家自然科学基金青年科学基金项目（31201411）;西南大学博士基金项目（SWU112057）. |
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| 摘 要： | 目的]对毛霉型豆豉中总DNA的提取方法进行比较。方法]选用常用的3种DNA提取方法(溶菌酶法、蛋白酶K-CTAB(十六烷基三甲基溴化铵)法和改良溶菌酶法)提取发酵豆豉中的总DNA,并测定总DNA的纯度,比较3种方法的优劣。结果]通过琼脂糖凝胶电泳对提取效果进行观察比较发现,蛋白酶K-CTAB法提取豆豉中微生物的宏基因组DNA的纯度最好,质量最高。结论]蛋白酶K-CTAB法更适合豆豉这类发酵食品宏基因组DNA粗提取,可以作为豆豉宏基因组学研究的基础。
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| 关 键 词： | DNA提取 豆豉 微生物 PCR |
Comparative Study of Total DNA＆#39;s Extraction from the Fermented Blank Bean |
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| ZHONG Yah,SUO Hua-yi.Comparative Study of Total DNA＆#39;s Extraction from the Fermented Blank Bean[J].Journal of Anhui Agricultural Sciences,2014(12):3499-3501. |
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| Authors: | ZHONG Yah SUO Hua-yi |
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| Institution: | et al (College of Food Science, Southwest University, Chongqing 400715; Engineering Technology Research Center for Characteristic Food of Chongqing, Chongqing 400715) |
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| Abstract: | Objective ] To compare method of total DNA extraction from fermented blank bean. Method ] Three common DNA extraction methods （muramidase, protease K-CTAB （eetyl trimethyl ammonium bromide） and improved muramidase） were used to extract total DNA from the fermented blank bean, the purity of total DNA was determined, the advantages and disadvantages of three methods were compared. Result] Through agarose gel electrophoresis to observe the extraction effect, protease K-CTAB method is the best. Conclusion] Protease K- CTAB method is more suitable for DNA crude extraction of fermented foods, which can be used as foundation of fermented blank bean genom- ies research. |
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| Keywords: | DNA extraction Fermented blank bean Microbe PCR |
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